Recipes


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Tandoori Chicken

Posted By: reema on Dec 26, 2013

Prep Time: 30 min-8 hours
Cook Time: 30 min
Serves: 4

Categories:
Dinner, Chicken, Main Dish, Indian,

Description:
Tandoori chicken is very easy to make, since all you have to do is mix the spices in yogurt and leave it to marinate. Then just pop it in the oven or grill. This dish is originally from India but has gained popularity world-wide due to its amazing flavor. It's a great way to spice up plain chicken.

Ingredients:
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat (or you can use 1 pack of skinless/boneless chicken)
1/2 cup plain yogurt
2 Tablespoons fresh lemon juice
1 Tablespoon minced garlic
1 Tablespoon peeled and grated or crushed ginger root (optional)
1 Tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (or chilli powder)
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
1-2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Directions:
1. Prick the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a large, shallow dish.

2. In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, ground coriander, cayenne pepper (chilli), cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and mix thoroughly, turning the chicken several times. Cover and refrigerate, minimum 30 minutes and maximum 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

3. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. preheat the oven to 250 degree Celsius. Place the chicken on a rack in a roasting pan and cook, turning once, 25 to 30 minutes until the juices run clear.
Garnish with cilantro and onions


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